Chicken Chili with White Beans

  

    I absolutely love soups and stews, especially chili! It is one of my favorite things about cold weather, and here lately, it's about the only good thing about the weather we are having. Well chili, boots, and scarves are about the only good things about this yucky weather! I usually make my chili nice and spicy with beef and kidney beans. But this time I wanted something a little milder so I decided to go with chicken chili. Chicken chili is just as yummy and much lighter than traditional beef chili. I kept it mild this time by using diced green chilis but I have used jalapeños in the past when I wanted some heat. Of course this recipe is best when simmered for several hours for  it to thicken and for the flavors to meld but it would still be delicious after 30 minutes or so.

 

 

Chicken Chili with White Beans

 

1 small onion, chopped
2 cloves garlic, minced
olive oil
3-4 cups cooked chicken, shredded
2tsp cumin
1/2 tsp Chipotle pepper powder(can substitute chili powder)
1/4 tsp cayenne pepper
2 cans diced green chilis or jalapeños
2 cans white beans, rinsed
1 can diced tomatoes
4 cups chicken broth

Garnishes:

sour cream
green onions
cheese

 

In a large stock pot, saute onion and garlic in olive oil until translucent. Add chicken and spices, and stir to combine. Add remaining ingredients and bring to boil. Turn heat down low and simmer for several hours if possible.
Serve in soup bowls with desired toppings. I like to top mine with the a dollop of sour cream and stir it in to make it nice and creamy. Yummmm!

Healthy Breakfast Round-up

  We always hear that breakfast is the most important meal of the day. But so many of us don't enjoy eating breakfast  or have a hard time finding something healthy to eat in the morning. Eating a healthy breakfast has been hard for me in the past because it's the one meal of the day that I really don't want to cook or put a lot of effort into. Sure you can get up and prepare a  fresh vegetable frittata or fancy egg white omelet if you want, but I want something quick and easy. Cracking an egg in a skillet to cook for 2 minutes or toasting a bagel is about all you're going to get from me.
   I have been alternating these three breakfasts for the last couple of weeks. I can't eat the same thing everyday because, well, I get bored. But it would be too expensive to buy items for a lot of meals so I just rotate 2-3 breakfasts for a couple of weeks then come up with more ideas to rotate the next time. All three of these have my top priorities for breakfast; they have less than 300 calories and all contain a protein, a healthy carb, and a fruit.

   My number one go to breakfast is Greek yogurt with blueberries and granola. I love it because it's easy, refreshing, and absolutely no cooking is required. This is a pretty typical breakfast of someone who likes to eat healthy. I like the Chobani non-fat vanilla yogurt the best. It seems to have the best consistency of all the Greek yogurt I have tried. I also really like blueberries with my yogurt. They are so nutritious and full of antioxidants. I try to include as many 'superfoods' into my diet as possible. Plus, blueberries are little man's absolute favorite food, so we always have them in our fridge.
   As for the granola, I actually use Kashi GoLean cereal. Granola can be 200 calories or more per serving and is generally full of sugar. I found this at the grocery store while comparing granola and knew I could use it to add crunch to my yogurt while saving about 150 calories! It has only 60 calories per 1/4 cup and is loaded with 18g of whole grains, 8g of fiber, and 9g of protein.

Greek Yogurt with Blueberries and Kashi

1/2 cup nonfat Greek Yogurt
1/2 cup blueberries
1/4 cup Kashi GoLean cereal

Makes 1 serving
200 calories

  Another breakfast I've been eating is a toasted whole grain English muffin with egg whites, turkey, and Babybel cheese served with fruit. This one takes a little more effort so I really only have it once or twice a week.

    I start out by toasting the English muffin in the toaster oven. Then I cook my eggs, weigh the turkey, and shred the cheese. Layer it all on the toasted muffin and broil it until the cheese is melted. It is served with fruit. In this case, fresh watermelon picked from the garden the day before. My husband's Great-Grandfather has a garden with TONS of watermelons and they are to die for!
   I always use 100% whole grain bread products and use egg beaters for convenience. I like this Delifresh turkey because it is only 45 calories per serving (I only use half a serving for this sandwich).These mini Babybel cheeses are awesome! There are a lot of different flavors, all for a nice, portion controlled, 60 calories.

 
Turkey Egg and Cheese Muffin

1 whole grain English Muffin
1/4 cup Egg Beaters
1 oz deli turkey
1 Babybel cheese (I used sharp original)

Makes 1 serving
235 calories (without fruit)

Lastly, a whole wheat bagel thin with either eggs or Laughing Cow cheese served with, you guessed it, fruit. There is nothing fancy or innovative about this breakfast, but I find myself eating it often. It's complete simplicity and with the Laughing Cow cheese it's the perfect on-the-go breakfast. I am obsessed with this cheese. It comes in a million different flavors. Its smooth and creamy. It's perfect on bagels, wraps, sandwiches, crackers or eating straight from the wrapper. And its only 35 calories per wedge for the 'Light' and 45 calories for the regular. I use it almost everyday to make my lunch wrap and Ethan loves it on his quesadillas.

Bagel Thin with Scrambled Eggs/ Laughing Cow Cheese

1 Bagel Thin, toasted

1/4 cup Egg Beaters and/or 1 wedge Laughing Cow Cheese

Makes 1 serving
145 calories (with eggs or cheese)
180 calories ( with eggs and cheese)

*Does not include fruit. I usually have about 1/2 cup of fruit for an additional 50 calories.

   Most morning I will also have one up of coffee with 1Tbsp Natural Bliss Vanilla creamer. I love this stuff. I switched from my favorite Creme Brulee creamer when I decided to start eating as clean as possible. This creamer contains milk, cream, sugar, and vanilla flavoring. No artificial ingredients. I just love being able to pronounce all the ingredients to foods I'm putting into my body. It feels good!

  

Enjoy!

Weight Loss and Crash Hot Sweet Potatoes

  You may have noticed I haven't made any new blog posts in over a month. I have been on a brief hiatus to focus on my health. I am proud to say after 15 months I am finally at my pre-pregnancy weight! Getting healthy has been quite a journey for me. My weight has yo-yoed for years and I have always struggled to lose weight and keep it off. I lost 30 lbs before getting pregnant, only to gain close to 50 throughout my pregnancy with Ethan. Diabetes and heart disease are serious issues in my family so I knew how important it was for me to start living a healthy lifestyle now, before I started having issues of my own.
   I have begrudgingly tried so many diets and forms of exercise in the past; some worked, some didn't. But I never once enjoyed it enough to turn it into a lifestyle. This time has been different. I am enjoying eating clean, healthy foods and I am loving the way exercising makes me feel. I worked with a weight loss clinic for the first month, doing a complete overhaul of my diet and taking HCG injections to help me along. I drank a gallon of water everyday and lived off of only chicken breast, green veggies, and a handful of fruits. It was tough, but I felt better and better everyday knowing I was becoming healthier and cleaning all of the toxins, from the junk I had been eating the past 26 years, out of my body. Now, I am on my own, but remain eating a low calorie diet made up of lean protein, vegetables, fruit, and whole grains. I love the way real food tastes now. I love feeling satisfied after a small portion without feeling like I'm going to burst because I ate so much food. I love my body again and I love having nothing to wear because all of my clothes are falling off of me!
   Of course, eating nothing but plain chicken and steamed vegetables, I had nothing interesting to add to the blogosphere last month. But fear not, I have started cooking again and look forward to sharing some delicious, healthy recipes with you!

   Tonight for dinner we had a turkey breast tenderloin I rubbed with a salt-free blackening seasoning from a local company, Dak's Bistro. I served it with a green bean salad and Crash hot sweet potatoes. I have made these sweet potatoes several times, I just changed the recipe up a little bit to lower the calories per serving. They weren't really unhealthy before, so I only made a few small changes. You can find the original recipe here .

Crash Hot Sweet Potatoes
Serves 4 (110 calories per serving)

2 small to medium sweet potatoes, peeled
cooking spray
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp cumin
1/4 tsp ground ginger
1/4 tsp cinnamon
1/8 tsp salt

Preheat oven to 375 degrees.
Cut peeled potatoes about 1- 1 1/2 inches thick. Cook in boiling water for about 10 minutes, until just tender. Drain potatoes and let cool about 10 minutes. Place the potatoes on a baking sheet lightly sprayed with cooking spray. Use a fork to slightly smash each potato disk. Spray tops with cooking spray.
Combine sugar, salt, and spices. Distribute spice  mixture evenly amongst potato slices.
Bake on 375 for about 20 minutes. Broil last few minutes for sugars to caramelize.

In the original recipe, both sides are coated with sugar/spices and a butter/olive oil mixture is used to aid in caramelization. These have much less fat and sugar, but still taste delicious.

Enjoy!

Crunchy Asian Salad with Sesame Encrusted Chicken Fingers

    This week my vegetable box from Purple Pumpkin Produce included a head of napa cabbage and a head of red cabbage. I have never bought napa cabbage and immediately started searching for a recipe to use it in. I found a couple of different recipes for cabbage salad and decided on using this one from Farm Flavor. I have really been on an Asian kick lately so I already had most of the ingredients on hand. I changed it a little bit just to suit my tastes and the ingredients I already had in my kitchen.
   I knew these Sesame Encrusted Chicken Fingers would go perfectly with the salad. I have made them a couple of times and they are delicious. A while back,  I came across a recipe on one of my favorite healthy food blogs, Skinny Taste, and crossed it with my famous  baked chicken fingers.   They are a great spin on the traditional chicken fingers when served with Asian inspired dishes. I am playing around with even more fun twists to put on these chicken fingers. I'm thinking buffalo chicken fingers? Sounds tasty, huh?  Stay tuned for that one.

Crunchy Asian Salad with Sesame Encrusted Chicken Fingers
(chicken fingers adapted from Skinny Taste and my chicken fingers )
(salad adapted from Farm Flavor )

For the chicken fingers:
3 chicken breasts, cut into strips
1 cup panko breadcrumbs
1/2 cup sesame seeds
1 Tbsp canola oil
2 Tbsp sesame oil
2 Tbsp soy sauce

For the salad:
1 head napa cabbage, thinly sliced
1/2 small head red cabbage, thinly sliced
1 cup matchstick carrots
4 scallions, chopped
handful Thai basil and/or cilantro
1 pkg ramen noodles, crushed (do not use spice packet)
1/2 cup slivered almonds
1/4 cup sesame seeds
1 Tbsp butter
1Tbsp sesame oil

For the dressing:
6 Tbsp rice vinegar
4 Tbsp honey
1/2 cup canola oil
1 tsp kosher salt
1 tsp pepper
1 Tbsp soy sauce
1 Tbsp Siracha
1 tsp hot mustard
1/2 tsp hoisin sauce


For the chicken fingers:
Preheat oven to 475 degrees and set a wire rack on a rimmed baking sheet; spray with cooking spray.
Combine the sesame oil and soy sauce in a bowl and marinate the chicken tenders for 15 minutes.
Combine canola oil, sesame seeds and breadcrumbs in a skillet and cook over med-high heat, stirring constantly, until browned. Remove from heat and let cool.
One at a time, remove tenderloins from soy sauce mixture and coat with the panko. Place each tenderloin on prepared baking pan and coat with cooking spray. Bake 10-12 minutes until cooked through.

For the salad:
Combine napa cabbage, red cabbage, carrots, scallions, and herbs in a large bowl.
Melt butter and sesame oil in a medium skillet. Saute ramen noodles, almonds, and sesame seeds until toasted. Remove from heat and let cool.
Combine all ingredients for the dressing in a mason jar and shake until well combined.

To serve:
Toss vegetables, noodle mixture, and dressing in a bowl and top with chicken fingers.

Enjoy!

The Best Baked Chicken Fingers You'll EVER eat!

 
       I have made these chicken fingers twice in the last two weeks. That NEVER happens! Most dishes never make a repeat appearance, and if they do, it is several weeks later. This is looking like a weekly meal for us. Brian just can't get enough of these and I don't mind because they are such a healthy version of chicken fingers.
        I have tried to make baked chicken fingers a few times and have never been happy with the results. They just never seem to get crispy enough. But these chicken fingers, from Sweet Pea's Kitchen, are the exception. They are super crispy and light; and they aren't the least bit greasy. The trick is to toast the panko in a pan before crusting the chicken. That way they are nice and crispy before they even hit the oven. GENIUS! They are also quick and easy to prepare, which makes them the perfect weeknight meal. So please, make these tomorrow....and the next day...and the day after that......

 

Crispy Baked Chicken Fingers
(from Sweet Pea's Kitchen )


2 cups panko breadcrumbs
2 tablespoons canola oil
1/2 cup all-purpose flour
1 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3 large egg whites
1 tablespoon water
1 tablespoon Dijon mustard
1/4 teaspoon dried thyme
1 1/2 lb chicken tenderloins (or boneless, skinless breasts cut into 3/4-inch strips)

Preheat oven to 475 degrees and set a wire rack on a rimmed baking sheet; spray with cooking spray.
Combine canola oil and breadcrumbs in a skillet and cook over med-high heat, stirring constantly, until browned. Remove from heat and let cool.
In a shallow dish, combine flour, cayenne, and garlic powder.
In another shallow dish, combine egg whites, water, thyme, and Dijon mustard. Whisk until eggs are broken up and mixture is foamy.
Season chicken with salt &pepper. Dredge each piece in flour, then the egg whites, and finally the toasted panko; coating evenly. Place on wire rack making sure not to crowd them to close together.
Spray chicken lightly with cooking spray and bake 10-12 minutes until cooked through.
Serve with your favorite dipping sauce.
Enjoy!

Italian Meatloaf with Balsamic Glaze

     There are very few dishes I make time and time again.  I usually change recipes each time I make them. Sometimes, I only make small changes, and sometimes I change it up completely. But, I only make one kind of meatloaf. It's just that good. I probably like this meatloaf so much because of the Italian flavors, but it is also moist and delicious. Nothing is worse than dry, hard, bland meatloaf. Gross! This is none of those things. It's so flavorful and it literally falls apart on your plate. It was hard to get an actual 'slice' of meatloaf for the pictures. MMMmmm!
     I got this recipe out of my favorite cookbook, The Best of Cooking Light. Surprisingly, I follow the recipe almost exactly. The only thing I change is the topping. They use plain ketchup and ,of course, that just doesn't work for me. So, I decided to add a balsamic glaze and some cayenne pepper to the ketchup. Perfect! I served this with mashed potatoes and roasted carrots.

Italian Meatloaf with Balsamic Glaze
 Adapted from Cooking Light

1 cup boiling water
1/2 cup sun-dried tomatoes
1/2 cup ketchup
1 cup breadcrumbs (of course I use panko)
3/4 cup chopped onion
3/4 cup chopped basil
1/2 cup shredded provolone
2 large egg whites
2 cloves garlic, minced (I use more :)
1lb ground beef
cooking spray
1/3 cup ketchup
3 Tbsp balsamic glaze
pinch cayenne pepper

Combine boiling water and tomatoes in a bowl, let stand about 30 minutes until soft. Drain and chop.
Preheat oven to 350 degrees.
Combine tomatoes, 1/2 cup ketchup and next 7 ingredients. Shape into a loaf and place on a baking sheet coated with cooking spray.
Stir together 1/3 cup ketchup, balsamic glaze, and cayenne pepper. Spread over top of meatloaf.
Bake at 350 degrees for 1 hour or until temperature reaches 160 degrees. Let stand 10 minutes before slicing.


Enjoy!!

Purple Pumpkin Produce and Cucumber-Tomato Salad with Dijon Vinaigrette

   Alabama has more than 48,500 farms covering 9 million acres. Yet, only 5% of produce found in our grocery stores is grown in the state. That is an estimated loss of up to 50 million dollars annually. All of the beautiful produce in the picture above was grown in Alabama, so why can't you find it at your local supermarket? In the 1950's a farm bill was passed that decided state funds would only go to poultry, cotton, soybean, and beef farms. Produce farms would no longer recieve state funding. Therefore, the only way to get your hands on fresh, local fruits and vegetables is to go to the Farmer's market or find a roadside stand.
    I cook a lot of vegetables for my family. We also eat tons of fruit. I am usually dissapointed in the produce at the grocery store and I hate that I never know where it's coming from, or how long it's been since it was harvested. Did you know fresh produce starts to lose nutrients as soon as it's picked? Buying locally not only stimulates our economy, but it is also better for you, and possibly even cheaper.
   The farmer's market is a great place to buy local produce and it can be a fun family outing, too. But for me, and I'm sure many others, it isn't always the most convenient trip to make. Our local farmer's market is only open on Saturdays, in the spring and summer, for a few hours in the morning. Unfortunately, I work most Saturdays and rarely make it there. That's why I was so excited to hear about a friend's new business venture. Purple Pumpkin Produce provides fresh, local produce straight from the farm to your door. I was intrigued immediately and emailed the owner, Jake, for more information.

    I could tell right off that Jake is very passionate about about his new business venture. It was obvious to me that his primary goal is to help the Alabama agriculture business as a whole, not just to make money for himself. That was very refreshing to me and encouraged me to do the same. The sign up was quick and painless and Jake was not only professional, but also very knowledgable. There are 3 different levels to choose from depending on the size of your family and how often you cook/eat at home. I chose level one, which includes a variety of six fruits and vegetables with 2-3 serving of each. I signed up on a Thursday and received my first box the next Tuesday! They even let me know the menu a few days in advance so I could make my weekly meal plan. I have gotten two boxes so far. I have been very impressed with not only the variety of the boxes, but also the quantity. So far, I am definitely saving money, as I havent had to buy hardly any produce from the grocery store. Here is a little sneak peak of my second box from Purple Pumpkin Produce.
    

   On Tuesday afternoon, this box was hand delivered to my front door by Jake and Tiffany. They were both very friendly and told me a little about some of the farms they have been visiting. They both beamed with pride as they explained the contents of the box to me. I didn't think I could be more excited about diving into my box of goodies, but they definitely amplified my giddiness. After they left, I took the box into the kitchen to examine it more closely.

     The vegetables looked so beautiful I just had to make something with them...immediately. Enter: Tomato Cucumber Salad with Dijon Vinaigrette.

For the salad: 

1 large tomato, cut into large chunks
1 cucumber, peeled and cut into large chunks
1 bell pepper, cut into chunks
3 green onions (green and white parts), chopped
small bunch of basil, chiffonade
small bunch of parsley, chopped

For the vinaigrette:

white wine vinegar
olive oil
dijon mustard
honey
salt&pepper

Combine salad ingredients in a bowl. In a separate bowl, combine vinaigrette ingredients to taste. Pour over vegetable mixture and stir to combine. Refridgerate. Enjoy!

Ricotta Stuffed Tomatoes

    This is a great side dish! It's creamy and delicious, but doesn't make you feel heavy. It is also quick and easy to put together. I served this the other night alongside my Creamy Chicken Marsala, but was just as good the next day as a light lunch. I think this would be the perfect summer side dish for a cookout. Oh wow, how good would these be cooked on the grill with a nice juicy ribeye? yumm! I can't wait for the farmer's market this summer. I have so many dishes I would like to recreate once the vegetables are at their best. Or.....how about adding sausage or chicken and making this a main dish? Sorry, I think I'm a little scatterbrained today! Enjoy!

 Ricotta Stuffed Tomatoes
 ( Proud Italian Cook )
2 tomatoes
1 cup part skim ricotta
1/3 cup shredded Parmesan
small bunch chopped fresh basil
small bunch chopped fresh parsley
salt&pepper
panko breadcrumbs for topping
cooking spray

Preheat oven to 400 degrees. Halve tomatoes and scoop out the seeds. Salt the tomatoes and turn upside down on paper towels to draw out moisture.

In a small bowl, mix ricotta, Parmesan, and herbs. Season with salt&pepper to taste. Fill the tomato halves with cheese mixture.

Top each tomato with panko and spray with cooking spray. Bake on 400F for 25 minutes. Let rest for 10 minutes before serving.


yumm!

Pizza Stuffed Portobellos

    I am still lugging around some unwanted baby weight. I am not one of those people who doesn't have to try and is just magically skinny again a few months later. It's genetics....and maybe my inability to put my fork down or pass the cupcake truck. My New Year's resolution is to lose the rest of this baby weight. Well, not really, because I don't do New Year's resolutions and I'm not going on a diet. I have an everyday resolution to be more healthy. Basically, I'm going to eat more fruits and vegetables, less sugar and junk, and drink more water. I know from experience that diets don't work. It's stressful and you usually either give up or gain the weight back. So that's why I decided to just focus on being healthier and the rest will follow.
   I had to do an overhaul on my dinner rotation. No more cheese covered calorie-laden casseroles and fried yummy goodness. I love stuffed mushrooms but wanted to make them into an entree instead of an appetizer. Brian loves pizza. Enter: Pizza stuffed Portobellos. These are gooey, satisfying, and much healthier than pizza. They are also versatile. Maybe next time I'll make mexican stuffed portobellos.



Pizza Stuffed Portobellos

4 portobello mushrooms
1/2 onion , chopped
1/2 green bell pepper, chopped
1-2 cloves garlic,minced
3oz. cream cheese ( I used less fat kind)
bunch of pepperoni , quartered
pizza sauce
mozzarella cheese
parmesan cheese
crushed red pepper
salt and pepper, to taste

Preheat oven to 375 degrees

Prepare mushrooms; Wipe clean, remove gills and stems

Saute onion and peppers in olive oil, until soft. Add garlic and saute another minute.
Combine veggie mixture with cream cheese and pepperoni. Add red pepper, salt, and pepper to taste

Spoon a little pizza sauce in bottom of mushroom, then veggie mixture, a little more sauce, then top with mozzarella and parmesan cheese.

Bake for 15-20 minutes, then broil for about 5 minutes until cheese is melted.